This colourful chicken salad is the perfect addition to the summer lunch table.
- Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook, uncovered for 10 to 15 minutes or until tender. Drain. Rinse under cold water. Thickly slice.
- Meantime, heat a non-stick frying pan over medium heat. Cook pancetta for 1 to 2 minutes each side or until golden and crisp. Remove to a plate lined with paper towel. Break into pieces. Lightly spray pan with oil. Cook chicken, in batches, for 3 to 4 minutes each side or until golden and cooked through.
- Combine dressing and 1 tablespoon cold water in a bowl. Arrange watercress sprigs, eggs, potatoes, chicken and pancetta on plates. Season with pepper. Drizzle with dressing. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set